Steak and Egg Tostadas #SundaySupper

What is it about breakfast foods for dinner that makes it taste so much better? Omelets, hashes, scrambles, pancakes, french toast or these Steak and Egg Tostadas. I love it all and breakfast for dinner is a regular occurrence in the little red kitchen. When it’s for the two of us, I will really do up a nice meal but I also love just scrambling some eggs, tossing in a little cheese and calling it dinner.

I’m not the only person who happens to love breakfast for dinner, so do many of the #SundaySupper contributors and we have an amazing lineup of recipes today. Speaking of today, if you follow me on twitter or instagram you may have noticed that I’ve been at the fabulous Food and Wine Conference all weekend! I’m so thrilled to finally meet all of my wonderful #SundaySupper friends in person.

For now though, back to the important things. Steak and Eggs. A few weeks ago I made some steak and egg sandwiches for brunch. Yum-O. I was going to recreate it today but it’s so hot out and didn’t want the heaviness of a big sandwich. Instead, I opened faced this classic combination and put a mexican spin on it! Go ahead and put any additional add-ins you love on top. Want some cheese, beans or hot sauce? Go for it? Prefer your egg scrambled, over-easy or poached? Cook them the way you like! Consider my recipe a base and customize as you go.

Cook the steak according to your internal temperature preference and let sit cover with foil for 5-10 minutes before thinly slicing against the grain.

In a small frying pan, fill with enough vegetable oil to cover the bottom. Turn the heat to medium and heat the oil until it begins to shimmer. Add the first tortilla (if the oil bubbles around the tortilla it is hot enough, if it doesn't let it heat a little longer) and fry about 2 minutes per side or until the tortilla is medium golden brown and crisp. Remove and drain on paper towels. Season with kosher salt.

In a small bowl, mash the avocado with ¼ teaspoon kosher salt and juice from ½ lime.

In a small bowl, whisk together the sour cream and remaining lime juice.

Cook the eggs according to your preference.

Place the tostada on a place and spread some of the mashed avocado on the bottom. Top with a few slices of steak, and then the fried egg. Finish with chopped tomatoes and a drizzle of lime sour cream.

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I know I’m inspired from this great list of breakfast for dinner, I hope you get some great ideas too!

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Totally, girl – on nights when I’m too tired (or just straight up lazy) to cook, I scramble eggs, top it with cheese and throw it onto some toast. Delicious and easy! Now I’m going to want steak and egg tostadas instead – this looks amazing! I’ve been following you religiously on Instagram and Facebook. It’s like I’m at the conference vicariously through you! I’m so glad you’re all having an amazing time.

Oh my gosh, an egg on a tostada?? Steak tostadas is actually a meal my husband surprised me with after a VERY VERY long day. I told him it was the best meal he’d ever made me, and maybe it was….or maybe I was just super hungry Either way, I request them often, and now, next time, I want an egg on top!!!